Sautéed and Stewed Grated Daikon Radish with Pork. A simple braised white radish (daikon) becomes a surprisingly tasty dish when cooked in a thick soy flavoured sauce with pork mince (ground pork). The daikon is cooked until it becomes semi-transparent and tender. The meat sauce has a typical Japanese flavour with dashi, soy sauce, sake, mirin and sugar.
The main dish is cuisine that uses the seasonal root vegetable daikon radish with pork belly, stewed slowly until. Cook both sides until browned and remove. Cook the garlic, the white parts of the scallion, and the salted pork belly for a couple of minutes until the pork fat turns transparent. You can cook Sautéed and Stewed Grated Daikon Radish with Pork using 9 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Sautéed and Stewed Grated Daikon Radish with Pork
- You need 300 grams of Pork offcuts.
- You need 1 tbsp of Sake.
- You need 1 tbsp of Soy sauce.
- You need 1/2 tbsp of Grated ginger.
- Prepare 2 tbsp of Katakuriko.
- Prepare 1 tbsp of Sesame oil.
- You need 1/2 of Daikon radish.
- You need 80 ml of Mentsuyu.
- You need 1 of Ichimi spice.
Now add the daikon, and stir to combine. To prolong the shelf life, separate the leaves and the root as the leaves absorb moistures from the root. Wrap daikon in plastic wrap or newspaper, then put in a plastic bag, and keep in the refrigerator. The dish is done once the radish becomes tender.
Sautéed and Stewed Grated Daikon Radish with Pork instructions
- Mix the pork, sake, soy sauce, grated ginger and katakuriko, and rub in well..
- Grate the daikon. Don't discard the juice!.
- Heat sesame oil in a non-stick frying pan. Add the pork, loosen the pieces and stir-fry..
- Take out the fried pork..
- Add the grated daikon radish into the frying pan (no need to clean the pan after frying)..
- Add the mentsuyu concentrated noodle sauce and bring to a boil over high heat..
- After boiling, return the pork you took out at Step 4. Simmer over medium heat..
- Reduce the sauce to evaporate the excess moisture and it is done. Sprinkle on ichimi spice for a spicy kick if you prefer..
Use a big spoon to get a little bit of everything – tender radish, ground meat, and clear broth. The most widely known Japanese daikon radish is the Aokubi daikon. It has a less peppery flavor and is therefore suitable for eating raw. Daikon radish is incorporated into many dishes such as oden (hot-pot dish) and buri daikon (simmered yellowtail and daikon radish). Turn on low and let the juices and flavors start mixing for an all-in-one meal!
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